Chinese Spicy Eggplant (Video)

This Chinese spicy eggplant is our favourite salad dish in the summer. The eggplant is first cooked using a rice cooker. The softened eggplant is then seasoned by Chinese chilli bean paste, smashed garlic cloves, sugar and sesame oil, bursting with flavour. (Scroll down to watch the video)

My parents usually like to make this spicy eggplant dish during the summer. The eggplant is either cooked by pressure cooker or rice cooker. The pressure cooker takes less than 15 minutes. But because Chinese mainly eat a lot rice, cooking vegetable using the rice cooker seems to be a very convenient option.

My parents usually just put the eggplant on top of the rice, then cover the lid. After about 20 minutes, the rice is cooked, so does the vegetable. How good is that? :)

Add the seasoning, that’s it, simple, healthy and tasty :)

Prep: 5 mins Cook: 20 mins

Ingredients

3 medium size eggplant

1 tsp sesame oil

½ tsp sugar

1 tsp Chinese chilli bean paste

2 tsp light soy sauce

2 clove garlic, smashed

spring onions, cut

Method for Chinese Spicy Eggplant

Cut the eggplant in lengthways.

• Place the eggplant inside of rice cooker, on top of the rice.

Depending on the type of rice cooker, my parents’ rice cooker includes a layer on the top which can be used to cook other food, but mine does not have this layer.

If you don't have rice cooker, you may use the pressure cooker, or steamer, but adjust time accordingly. You can check my other recipe for Chinese steamed eggplant.